Butterscotch Pie

1 cup firmly packed brown sugar

1/2 cup flour

1/4 tsp salt

1 12 oz. can evaporated milk

4 eggs yolks, at room temp

1/2 stick butter, cut into pieces

1 tsp vanilla

1 baked 9-inch deep dish pie shell

Prepare filling by combining brown sugar, flour, and salt in a mixing bowl. Add enough water to evaporated milk to make 2 cups. Lightly beat egg yolks and then whisk in 1/2 cup of the diluted milk. Whisk in the yolk mixture until thoroughly mixed and then add the remaining milk.

Transfer mixture to the top of a double boiler and cook over medium heat, whisking constantly for 10-15 minutes or until very thick. Remove from heat and stir in butter and vanilla. Cover surface with a round of wax paper or parchment paper. Cool for 15 minutes, then pour into cooked pie shell. Cover with a new round of paper, cool to room temperature, then refrigerate for about 3 hours or overnight. 

Key Lime Pie Shots

 Key Lime Pie Shots

Juice & zest of 7 limes. (I usually cheat and use 3 limes, and bottled key lime juice to make 1.25 cups total)

8 ounces condensed milk, mixed with 9 cups cold water

15 ounces lemon vodka

15 ounces coconut rum

10 ounces white or dark rum

Mix all together well in a gallon jug and refrigerate for several hours.